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Capsicum / Bell pepper is diced and cooked in oil along with onion. Once caspsicum is fried, freshly ground mixture of sesame, coconut and cilantro is added to the curry as a finishing step. Serve bell pepper sesame coconut fry with steamed rice or with roti.Makes: around 4 Servings of Bell Pepper Sesame Coconut Fry.

Bottle gourd is peeled and chopped and cooked in oil along with whole spices. They are then finished with freshly ground sesame seeds coconut mixture. Serve bottle gourd with coconut and sesame with steamed rice or with roti.Makes: around 2 Cups of Bottle Gourd with Coconut and Sesame.

Remove stems, wash and roughly chop the green chiles.
Wash and roughly chop green chiles.
If using frozen coconut, leave at room temperature for sometime or microwave for few seconds.
Grind raw sesame seeds, green chiles into powder using a grinder.
Then add the coconut, cilantro and salt and grind again into coarse paste.
Peel, wash, remove ends and chop the bottle gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bottle gourd pieces and few pinches of salt.
Cook covered on low flame for around 8 minutes.
Keep stirring occasionally to avoid bottle gourd sticking to bottom of the pan.
Make sure bottle gourd is just soft but is not falling apart.
Stir in ground sesame seeds coconut mixture.
Cook on low flame for another few minutes and remove from heat.
Serve bottle gourd with coconut and sesame with steamed rice or with roti.Notes: Make sure the raw sesame seeds are not bitter.

Suggestions: Make sure not to overcook the bottle gourd pieces.Variations: Check other variations with bottle gourd here. Other Names: Bottle Gourd with Coconut and Sesame, Anapakaya Nuvvula Kobbari Kura.

Fresh coconut is ground with cilantro leaves into coarse paste and mixed with yogurt. It is then finished with talimpu. Serve cilantro coconut raita with idly, dosa, rotti etc…Makes: around 4 Servings of Cilantro Coconut Raita.

Whisk yogurt with little bit of water in a bowl and stir in freshly ground cilantro coconut paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and briefly fry.
Remove from heat and add to above raita bowl.
Serve cilantro coconut raita with steamed idly or with dosa or with rotti.Notes: Make sure not to over grind the cilantro leaves.

Lady’s finger is chopped up and cooked in oil along with onion. A freshly ground mixture of cilantro and coconut is added to the curry as a finishing step. Serve lady’s finger cilantro curry with steamed rice or with roti.Makes: around 4 Servings of Lady’s Finger Cilantro Curry.

Wash and thoroughly pat the lady’s finger dry.
Remove little bit of both ends and chop lady’s finger into small circles.
Separate leaves, wash and roughly chop them.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
If using frozen coconut, microwave for couple of seconds and keep aside.

Using a mortar and pestle, grind the green chiles and salt first.
Then add the coconut and then the chopped cilantro and grind into coarse paste.
Alternatively, use a food processor to grind the herbs.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped lady’s finger and onion.
Fry briefly and cook covered on low flame for around 8 minutes or until lady’s finger is just soft.
Uncover, stir in ground cilantro coconut paste and cook for another minute or two.
Adjust any seasonings if necessary and remove from heat.
Serve lady’s finger cilantro curry with steamed rice or with roti.Notes: Make sure not to overcook the lady’s finger.

Ridge gourd is lightly peeled and chopped. It is then cooked in plain milk till soft. Freshly ground mixture of coconut and cilantro is added to the ridge gourd as a finishing step. Serve ridge gourd with coconut and cilantro over steamed rice or over roti.Makes: around 4 Servings of Ridge Gourd With Coconut and Cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd and milk.
Cook covered on low flame for around 8 minutes or until ridge gourd softens a bit.
Uncover and cook till ridge gourd is completely cooked.
Stir in ground coconut cilantro mixture and sufficient salt.
Cook for another 2 minutes and remove from heat.
Serve ridge gourd with coconut and cilantro over steamed rice or over roti.Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles. Reduce the cooking time and amount of milk if you peel the ridge gourd completely.Variations: Check other ridge gourd recipes here. Other Names: Ridge Gourd With Coconut and Cilantro, Beerakaya Kobbari Kothimera Kura.